Heat a good glug of olive oil in a large cast iron pot and fry the following, finely chopped vegetables: 1 small red onion, 1 small white onion, 3 garlic cloves, 2 carrots, and 2 sticks of celery, over medium-low heat for about 30 minutes (till soft and very slightly caramelised).

Add 1 small bunch flat-leaf parsley, roughly chopped, 1 bay leaf, and ½ tsp fennel seeds and continue cooking a few minutes more.

Add a 400g tin plum Italian tomatoes, 1 medium potato, peeled and chopped into small bites, a parmesan rind (omit if going vegan), and a small glass of red wine (but only if you have a bottle open/to hand) and cook on a low heat for 15 minutes, stirring from time to time, until the tomato liquid is almost completely absorbed and the vegetables look quite dry.

Drain a 400g tin (240g drained weight) cannellini beans and set aside the tin juices and half the beans. Purée the other half and add it to the pot, along with the tin juices, 250g chopped kale or cavolo nero, and 500ml vegetable stock. Bring to a gentle simmer, and leave to cook (covered) for 30 minutes. Test to see if the potatoes are done and add a bit more broth if necessary.

Add the beans to the pot and season with sea salt and pepper

Meanwhile, toast some sourdough slices, rub with cut garlic, drizzle with olive oil and cut into bite-sized pieces.

To serve, ladle into individual bowls, drizzle with olive oil, sprinkle with sliced spring onions, the croutons and some grated parmesan (omit if vegan, or use a vegan parmesan).

Serves 6.

Ladle into bowls and serve.

Tip: If reheating add more hot stock or water and reheat gently